Dinner last evening

[3rensho]

Now that fall has arrived some seasonal goodies have made an appearance to the delight of local palates.  I speak of blood and liver sausages aka Blutwurst und Leberwurst.  We indulged in these cholesterol bombs for dinner last night.  There are a number of types of Blutwurst but the one I'm referring to is fresh.  Mondays are reserved for slaughtering critters and on Tuesday you can find the following lovely items at the local butchers.

The three (2.5?  :D) on the left are fresh Leberwurst and the Blutwurst is on the right.  In Switzerland the only allowed ingredients in fresh blood sausage are blood, cream, eggs and spices.  If you cut the casing before cooking it would run out all over the place.



Here they are cooked.  Sausage contents partially squeezed out.  Blood is clotted



The full cast includes sauerkraut and boiled spuds



It was a delicious meal.  The big brother of a feed like this is the Schlachtplatte (slaughter platter).  In addition to the blood and liver sausage there are added a bratwurst and Kesselfleisch (boiled fresh pork) and the simple boiled spuds are replaced with mashed taters or Rösti.  You gotta be hungry to polish off one of those.

[wipf9994]

Not for me

[NorthShoreMN]

I never thought I would try the blood sausages but
During trip overseas host included some in a tasting dinner.  It was nothing like I expected.  It was quite good. Not something I would make but if available worth trying.  You may be surprised